Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vegan cake (no allergens). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Vegan cake (no allergens) is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Vegan cake (no allergens) is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook vegan cake (no allergens) using 20 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan cake (no allergens):
- Get 30 g dates
- Make ready 30 g dried figs
- Prepare 30 g puffed quinoa
- Get 5 g water
- Take Base
- Make ready 20 g lemon juice (juice from half lemon)
- Make ready 100 g honey
- Get 150 g cooked chickpea
- Make ready 400 ml (1 can) full fat coconut milk
- Prepare 60 g coconut oil
- Make ready 60 g coconut butter
- Get Flavours
- Take 150 g blueberries
- Make ready 150 g strawberries
- Take 150 g blackberries
- Get Coconut flour
- Prepare Chocolate layer
- Get 70 g Chocolate mass
- Take 2-3 tablespoon Coconut milk
- Take 1 tsp Orange zest
Using a hand blender, blend the dates with the figs and the water, until you have a paste. Blend all the base ingredients together until everything is mixed very well. If you're following a plant-based diet and love baking, you can still have your cake and eat it. Try our dairy-free Victoria sponge, chocolate cake and more.
Steps to make Vegan cake (no allergens):
- Using a hand blender, blend the dates with the figs and the water, until you have a paste. Incorporate the puffed quinoa and place it as the first layer on a springform pan (18cm diameter). Put it aside
- Blend all the base ingredients together until everything is mixed very well. Divide the base in 2 or 3 equal parts, depending on how many layers or flavors you want to have
- I’ve used frozen berries, that I’ve thawed in a pan on the stove. Blend the berries with the base and add coconut flour to get a ticker base, that won’t easily pour (I’ve added 2 tablespoons but if you use fresh berries you might have to add more). Add this mixture to the quinoa base and place it in the freezer for about 2hours. Repeat this step with the other berries.
- For the chocolate layer, melt the chocolate mass on water bath (bain marine) with the coconut milk and the orange zest, until you have an easy pouring paste. Place this on top of the cake. As the cake will be frozen, you need to move fast as the chocolate will get tick fast
- Before serving, take the cake out of the freezer and keep it a room temperature at least 4h ahead, or place it overnight in the refrigerator
If you're following a plant-based diet and love baking, you can still have your cake and eat it. Try our dairy-free Victoria sponge, chocolate cake and more. Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a. It is also naturally soy-free and nightshade-free, as well as free of artificial colors.
So that’s going to wrap it up for this exceptional food vegan cake (no allergens) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
